Green Bean and Almond Salad
Ready In: 10 mins
Serves: 6
Ingredients
- 1 teaspoon vegetable oil
- 1⁄2 cup Fisher® Slivered Almonds, lightly toasted
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry wine vinegar
- 1⁄2 teaspoon capers, roughly chopped
- 1 teaspoon of brine from the jar capers (liquid)
- 1⁄3 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 lb green beans, ends trimmed
Directions
- Heat vegetable oil in a small skillet over medium heat. Add the slivered almonds and stir until they are golden brown. Remove almonds from pan and set aside.
- In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice. Slowly whisk in the olive oil and set aside.
- Bring about a quart of water to a boil in a large. Add salt.
- Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl.
- Stir the green beans into the boiling water and allow them to cook, 2-3 minutes or until crisp-tender. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling.
- Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Place dried green beans into a medium bowl. Toss with the vinaigrette and the toasted almonds. Serve immediately.
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